Laissez Faire Shrimp Etouffee

• 12 onion, diced
• 4 stalks celery, sliced 1/2 inch thick
• 1 green bell pepper, diced
• 2 tablespoons salted butter
• 1 (10 ounce) cancambell's cream of shrimp soup
• 1 (10 ounce) can condensed golden mushroom soup
• 1 tablespoon Kitchen Bouquet, browning liquid
• 1 tablespoon Worcestershire sauce
• 10 ounces rotel original diced tomatoes and green chilies, undrained
• 1 -2 tablespoon cajun seasoning
• 1 tablespoon fresh ground black pepper
• 1 cup white wine
• 1 -2 tablespoon hot sauce

1. Heat butter in dutch oven or tall skillet over medium-high heat until melted.
2. Saute' onion, celery and green bell pepper until onions are translucent.
3. Add soups, the Kitchen Bouquet and the Rotel.
4. Stir.
5. Add seasonings and stir.
6. Add wine, stir and heat over medium heat until bubbling.
7. Add frozen shrimp.
8. Cook 5 minutes.
9. Add hot sauce to taste.
10. Serve with warm French bread.

onion, stalks celery, green bell pepper, butter, cancambells cream, condensed golden mushroom soup, kitchen, worcestershire sauce, tomatoes, cajun seasoning, fresh ground black pepper, white wine, hot sauce

Taken from www.food.com/recipe/laissez-faire-shrimp-etouffee-450630 (may not work)